title: Shelf life study of some Nigerian fruit juices inoculated with ascospores of Neosartorya spp.
abstract: Mango, orange and pineapple juices containing various concentrations of sucrose were dispensed in 100 ml volumes into 100 ml conical flasks with stoppers. Each juice in a flask was inoculated with ascospores of one local isolate of either Neosartorya fischeri, N. fischeri var. spinosa or N. quadricincta to a final concentration of 120-140 ascospores/ml of juice, and then pasteurized at 80 degrees C for 30 min. A set of 36 inoculated flasks with 12 controls was stored at 4-5 degrees C and two sets, one protected with 100 mg/l sodium benzoate, were stored at room temperature (25-28 degrees C). A shelf life study was carried out on all the juices for 64 days. Only fruit juices stored at 4-5 degrees C and those containing sodium benzoate stored at room temperature were protected from spoilage by these fungi for 64 days. Addition of sucrose at levels of 9% to mango juice, 30% to pineapple juice and 31.5% to orange juice significantly (p = 0.05) protected ascospores from inactivation during cold storage.
authors.affiliation: Department of Microbiology, University of Nigeria, Nsukka, Nigeria.
authors.forename: J A
authors.initials: JA
authors.lastname: Obeta
authors.forename: J O
authors.initials: JO
authors.lastname: Ugwuanyi
mesh_terms: D001203:Ascomycota / Q000254:growth & development*; D001230:Aspergillus / Q000254:growth & development; D001565:Benzoates; D019817:Benzoic Acid; D001628:Beverages; D003080:Cold Temperature; D005516:Food Microbiology; D005519:Food Preservation; D005520:Food Preservatives; D005638:Fruit; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D009549:Nigeria; D013997:Time Factors
chemical_list: D001565:Benzoates; D005520:Food Preservatives; D019817:Benzoic Acid